1. Preheat oven to 400°F, 200°C.
2. Grease a muffin pan.
3. In a bowl, mix tapioca flour, salt, pepper, sage, garlic cloves and flax seeds. Reserved.
4. In another bowl, mix olive oil and almond milk. Incorporate the dry mix into the wet mix. The mixture should be liquid but creamy.
5. Pour the batter into the prepared pan.
6. Bake in the oven for 20 minutes or until the batter has risen and has become a light golden brown.
7. These muffins are soft on the inside but crunchy on the outside.
You can add 2/3 cup of grated Parmesan cheese for a more cheesy flavor.
